flaxseed crackers

10th February 2013

the wind howls, nips and bites – leaving me somewhat bruised and bent, but still rooted.

tomorrow?

well…..

flaxseed crackers

Makes approximately 40 crackers

These are a wonderful gluten-free snack inspired by Sarah Britton’s Detox workshop I attended the last weekend. Feel free to experiment with the flavours using whatever is in season. I would like to try a sweeter version with walnut and fig.

ingredients :

1 cup soaked flax seeds (linseed) plus 1 cup of water

1 cup ground flax seeds (linseed)

½ cup toasted sesame seeds

1 medium beetroot – with skin (if using organic)

1 small carrot – with skin

1 Tblsp chopped fresh rosemary

2 Tblsp olive oil

¼ cup tamari

¼ cup water (if needed)

preparation :

In a large bowl, combine the flaxseed with 1 cup of water and allow to sit for at least an hour.

Grind the ¾ cup of flaxseed in a coffee grinder or blender (I tend to do big batches to keep on hand in the freezer). Add to the large bowl with the flaxseed gel. Add the tamari and mix well.

In a dry skillet over medium heat, lightly toast the sesame seeds until fragrant. Add the sesame seeds to the bowl.

In a food processor with an s – blade attachment, process the beetroot, carrot, rosemary and olive oil. Add all to the seed mixture and fold to combine. Add the extra water if needed. Mix well.

Pre-heat the oven to 150C/300F.

Divide the mixture into three equal batches and turn out one batch onto a piece of parchment paper on a flat baking tray. Using a spatula, spread the mixture out as evenly as you can. Place another piece of parchment on top of mixture and using a rolling-pin, flatten the dough until as thin as possible (about three linseed deep). Remove the top piece of parchment, score cracker shapes with a knife. Then, repeat with the other dough on another baking tray.

Place the three trays in the oven and bake for thirty minutes. Take the trays out and flip the mixture over. Peel off the parchment paper so that the moist side is now facing up (It may be a bit sticky on top and you will lose a little, but this is okay). Place back in the oven, changing the tray which was previously on the top to bottom. Bake until crispy – about another 30 minutes.

I found it difficult to get the dough totally even and I ended up after the last 30 minutes, turning the oven off, removing the outer squares setting aside and placing the rest back into the oven.

Allow to cool and break into pieces. Store in air-tight containers if they last this long. They will go quickly!!

Alternatively, if you have a dehydrator, spread the mixture evenly onto several dehydrator sheets, and dehydrate for 3 – 4 hours or until the top is dry. Then flip over to a mesh dehydrating sheet. Continue dehydrating at 105 F until crisp, about 5 hours.

Nutritionally it is better to use a dehydrator or using your oven’s lowest temperature as the high heating breaks down the oils and nutritive properties of the flaxseed, but unfortunately, this takes a lot longer.